Great way to get kids to try fish, the oilyness of the salmon works so well with the marinade/sauce, plus a crunchy, sharp salad.
- 4 x 200g fillets of salmon, skin on but scaled
- 250mls mirin (sweet fermented Japanese rice liquer)
- 50mls rice vinegar
- 150mls soy sauce
- 1 tbsp brown miso paste
- 1 tbsp toasted sesame oil
- 2 tbsp castor sugar
- 150mls rice wine vinegar
- pinch salt
- pinch sugar
- 12 large cucumber, finely chopped
- 2 tomatoes, finely chopped
- 3 small spring onions, finely chopped
- handful baby spinach leaves
- 2 tbsp olive oil
- Place the mirin, soy, miso paste, sesame oil, sugar and vinegar together into a saucepan, mix well, then bring to the boil.
- Turn down the heat and simmer the sauce until you have about 150mls. Remove from the heat and cool.
- Once cooled, pour over the salmon and leave to marinate, best overnight in the fridge. But at a pinch 1 hour.
- Bring the rice vinegar to the boil, then , simmer 3-4 minutes. Then cool.
- Place the cucumber, tomatoes, spring onion, olive oil and pepper into a bowl, then add the vinegar and leave for 20 minutes. Just before serving add the spinach leaves to wilt slightly.
- Pre heat the grill or oven to 200C.
- To cook the salmon, place the skin onto kitchen towel to soak up the marinade.
- Place into an oven proof frying pan, with dash of oil and heat. Once sizzling pop into the oven for 6-8 minutes, DO NOT OVERCOOK.
- Meanwhile boil the rest of the marinade that is left, and serve with the salmon as a dipping sauce.
- Serve, warm.